This vegan spinach salad is full of texture, vibrant colors, and delicious flavors! Crunchy apples and hazelnuts are a nice complement to the tender spinach leaves and roasted peppers. The tangy yogurt and balsamic vinaigrette adds the right notes of sweet and creamy. It’s naturally gluten-free, and if you're SOS-free, simply skip omit the salt!
I love salads with texture. Although spinach isn't known for its crispy crunch, you can get the most of this special green while pairing it with other nutrient-dense ingredients, like shredded cabbage and crisp fresh apple.
You end up with tons of texture and lots of crunchy sweet-savory notes, perfect for celebrating the flavors of fall.
Why you’ll love this Vegan Spinach Salad Recipe
- Loaded with texture to keep your salads interesting
- Perfect balance of hearty fall flavors, like cabbage, sprouts, apple, hazelnut, and maple
- Made with super simple ingredients and naturally oil-free
- Combination of raw and roasted veggies for the ideal texture
- Meal prep queen - grab and go for the easiest cold lunch ever
- Topped with a creamy balsamic dressing made with vegan yogurt
- Makes a delicious side dish yet hearty enough to enjoy as a main dish
Helpful Tip
This recipe is made without any added olive oil or other oils and instead relies on the natural creaminess of vegan yogurt. Don't worry - the roasted veggies will still caramelize nicely even without the added oil.
Salad Ingredients
To get lots of crunch in this simple spinach salad, we'll use a mixture of leafy greens, roasted veggies, fruits, and nuts. It takes a minute to chop everything, but you can do that while the veggies roast so you can serve right away.
- Baby spinach - Baby spinach has a mild taste and tender texture. It isn't crunchy on its own, which is why I like to pair it with cabbage and other crunchy elements.
- Purple cabbage - Trim the cabbage into thin slices for a crispy crunchy texture into every bite. Plus, the red color adds antioxidants in addition to plenty of fiber.
- Roasted veggies - Take the time to roast the Brussels sprouts and baby bell pepper to help caramelize and soften them.
- Apples - Apples add a nice, crisp bite and a fresh sweetness. You can really use any type you prefer.
- Hazelnuts - For a nutty crunch and some healthy fats. If you need to avoid tree nuts, try sunflower seeds instead.
- Creamy balsamic dressing - Combine vegan yogurt, balsamic vinegar, maple syrup, and salt and black pepper over the salad ingredients and toss well. No need to mix it separately first!
How to Make Vegan Spinach Salad
While the veggies are roasting, take a few minutes to prep all the cold ingredients. Then, add the roasted veggies with the dressing ingredients, then stir well. The salad is the perfect mixture of warm and cold, sweet and savory, tender and crispy.
- Preheat oven to 400.
- Add Brussels sprouts, salt and baby bell pepper to a sheet pan and roast for 20 minutes. Let cool before chopping baby bell pepper into bite sized pieces for assembly.
- In a large bowl, add spinach, apples, cabbage, roasted Brussels, peppers and hazelnuts. Add plain yogurt, balsamic vinegar, salt and pepper and toss well.
- Serve immediately.
Storing Suggestions
If you want to make this salad for meal prep, I recommend storing the salad ingredients in an airtight container with the dressing on the side. Otherwise, the fresh spinach will likely wilt. You can also toss the apple in a little lemon juice to keep it from browning.
Tips for Making the Best Apple Spinach Salad
- Add protein. Add cannellini beans or chickpeas for extra plant-based protein. You can also add some vegan feta cheese, if you'd like a little more saltiness.
- Add herbs. Fresh parsley or green onion would add an extra layer of freshness.
- Load up on veggies. If you're already roasting the veggies, feel free to load up on more! Try adding some roasted root vegetables, like sweet potatoes or parsnips, for more sweetness. You can also add sliced red onion for a little sharpness, or some fresh citrus fruits, like mandarin orange segments.
- Make bacon walnuts. Although real bacon bits aren't vegan, I love to make bacon walnuts with soy sauce, maple syrup, and smoked paprika. They're a great alternative to the hazelnuts here, if you'd like to give them a try!
FAQs
It depends on the recipe. This easy vegan spinach salad with hazelnuts and apple is intended to be served cold, although it's also lovely when the roasted vegetables are still warm. Just be aware that once you add a warm element to spinach, the greens are much more likely to wilt. If storing the leftovers for later, make sure the toppings are cold and serve the dressing on the side.
I like the way the spinach wilts a little with the warm roasted veggies, but you could easily substitute romaine or even regular spring mix instead.
Other Delicious Vegan Salad Recipes
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Crunchy Apple Hazelnut Spinach Salad (Vegan, Oil-Free)
Ingredients
- 8 oz baby spinach
- 2 cups brussels sprouts halved
- 1 baby bell pepper
- 2 cups purple cabbage shredded
- 2 apples sliced thin
- 4 tbsp hazelnuts toasted
- 2 tbsp plain vegan yogurt
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- 2 pinch salt
- black pepper to taste
Instructions
- Preheat oven to 400.
- Add Brussels sprouts, salt and baby bell pepper to a sheet pan and roast for 20 minutes. Let cool before chopping baby bell pepper into bite sized pieces for assembly.
- In a large bowl, add spinach, apples, cabbage, roasted Brussels, peppers and hazelnuts.
- Add plain yogurt, balsamic vinegar, salt and pepper and toss well.
- Serve immediately.
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